Unexpectedly Delicious: Parsnips
History
If you are wondering if there is such a thing as a seasonal winter vegetable, the answer is yes! Well, sort of. Let’s call it fall leftovers. Many root vegetables can remain in the ground late into the fall before they are harvested – making them as close to a seasonal winter vegetable as we can find. Parsnips are the carrot’s pale and sweeter cousin. They have a slightly higher sugar content than carrots, making them often more comparable to some fruits.
Why should you eat parsnips?
As with other root vegetables, this is a vegetable that stores well in a dark cool place, so the shelf life of these vegetables can last a little longer. Any time extra vegetable(s) can be added into dishes, it increases the fibre and antioxidant content. Parsnips contain poly-acetylene antioxidants, which possess anti-inflammatory, anti-fungal and cancer fighting properties.
Nutrition value of 1 large parsnip:
- 8 grams of fibre
- Over 30% of your daily vitamin C
- 39% of your daily vitamin K
- Rich in antioxidants
The wonders of how to enjoy it:
As with most vegetables, the slightly sweet flavour of parsnip is intensified when roasted, so pairing it with other vegetables for roasting can create colourful and flavourful side dishes. Add it to soups and stews instead of potatoes for a different flavour profile.
Recipe Ideas:
- Roasted Parsnips
- Carrot, Parsnip & Lentil Soup
- Spiced Parsnip Muffins
- Parsnip Puree
- Parsnip Gratin with Gruyere & Thyme
- Rosemary Garlic Parsnip Fries
Did you know that…
The parsnip plant actually needs a good winter frost for good production as it facilitates the conversion of starch into sugar, resulting in the characteristically sweet nature of the root vegetable.
